Ingredients
Scale
- 1 pound Italian sausage (mild or spicy, according to preference)
- 12 ounces of your favorite pasta (penne, fusilli, or spaghetti)
- 1 cup heavy cream or full-fat coconut milk for a dairy-free option
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs (basil, oregano, thyme)
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through. Remove excess fat if necessary.
- Add the chopped onion to the skillet with the sausage and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in the heavy cream or coconut milk and stir well. Add the Italian herbs, salt, and pepper. Let the sauce simmer gently for 3-4 minutes to thicken.
- Add the cooked pasta to the skillet, tossing until evenly coated with the creamy sausage sauce. Stir in the grated Parmesan cheese and garnish with fresh parsley or basil.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, consume within a few days for optimal flavor and texture.
- Add sautéed mushrooms or spinach to the sauce for extra flavor and nutrition.
- For a spicier version, use spicy Italian sausage or add red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Dairy-Free Option
Nutrition
- Serving Size: 1 serving
- Calories: 600 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 16g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg